| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cakes, Desserts, Olympics |
16 |
Servings |
INGREDIENTS
| 2 |
c |
Flour |
| 2 |
t |
Baking soda |
| 2 |
t |
Ground cinnamon |
| 1/2 |
t |
Salt |
| 3/4 |
c |
Oil |
| 3/4 |
c |
Buttermilk |
| 3 |
|
Eggs |
| 2 |
c |
Granulated sugar |
| 2 |
c |
Carrots, shredded |
| 8 |
oz |
Crushed pineapple, drained |
| 1 1/3 |
c |
Baker's Angel Flake Coconut |
| 1 |
c |
Walmuts, chopped |
| 3/4 |
c |
Granulated sugar |
| 1/3 |
c |
Buttermilk |
| 8 |
oz |
Cream cheese, softened |
| 1/4 |
c |
Touch of Butter Spread |
|
|
Softened |
| 1 |
t |
Vanilla |
| 1 |
lb |
Powdered sugar, sifted |
INSTRUCTIONS
CAKE: Heat oven to 350 degrees. Mix flour, baking soda, cinnamon and
salt; set aside. Whisk oil, buttermilk and eggs in large bowl until
well blended. Add granulated sugar, carrots, pineapple, coconut,
walnuts and flour mixture; mix well. Pour into greased and floured 13
x 9-inch baking pan. Bake 40 to 45 minutes or until toothpick inserted
in center comes out clean. GLAZE: Heat granulated sugar and buttermilk
in saucpan over low heat until sugar is dissolved. Pour over hot cake;
cool. FROSTING: Beat cream cheese and spread at medium speed with
electric mixer until light and fluffy. Blend in : 07/23/92
7:40 PM vanilla. Gradually add powdered sugar, beating until blended.
Frost glazed cake; refrigerate. From the Official U.S. Olympic
Training Table Cookbook Formatted by Rose Capoccia drnd29a From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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